Monday, 22 March 2010

The grapes for this wine were handharvested between October 25th and November 2nd 2005. The Brix at harvest was between 23.9 and 25.1 degrees. The grapes were fermented in ten ton closed-top stainless steel fermentors with indigenous selected yeasts. The must underwent a five day cold soak and a 30 to 35 total maceration. The malolactic fermentation was spontaneous and carried out in barrels for seven months. The resulting wine was aged for 20 months in French oak barrels from Taransaud, Seguin Moreau, Alain Fouquet, Demptos, Bossuet, Nadalie, and Sylvain. 60% of the oak was new. The wine was bottles unfiltered and unfined in June 2007. The wine is 100% Cabernet Sauvignon.

The extended cool weather and rains in Spring 2005 resulted in late bud break in Napa Valley. Long temperate weather followed.

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About Me

I am based in Sweden writing articles on Wine from a Swedish view point. This means mostly wines available from the Swedish Monopoly, Systembolaget.
In general, I try to taste everyday wines meant for everyday people.
Of course, just because I don't like a wine doesn't mean that you won't. Tasting is entirely subjective and you must make your own mind up.
I am a member of the Stockholm section of the Munskänkarna Wine Club.
I am also a member of the Svenska Vinodlare Föreningen.
I am a member of the Minnesota Grape Growers Association.
I am also a holder of the WSET certificate.